Category: Food service management

According to a 2021 benchmark survey by the Association of Nutrition & Foodservice Professionals, the average raw food cost Per Patient Day (PPD) for skilled nursing facilities typically ranges from $5.35 to $7.41. Understanding how to calculate PPD for food is a critical skill for dietary managers, ensuring financial oversight and operational efficiency in healthcare and institutional settings. This calculation provides a powerful tool for monitoring and controlling raw food expenses relative to the number of people served.

According to a 2025 analysis on institutional food service, many institutions have significantly improved catering quality, yet challenges remain in standardizing quality across different sectors. Understanding what are the factors to be considered when you are planning a menu for a particular type of institution is critical to addressing these challenges effectively.

In the humanitarian sector, many nutrition coordinator roles require 8+ years of progressive experience, including time spent in emergency response settings, showcasing the seniority and expertise expected of this position. A nutrition coordinator is a multifaceted professional who oversees, implements, and evaluates nutrition programs across various organizational landscapes.

According to the Association of Nutrition and Foodservice Professionals (ANFP), the demand for qualified dietary managers, particularly in the growing senior living sector, is consistently strong. But what do dietary managers do exactly? They are food service professionals who oversee the daily operations of food and nutrition services in a variety of institutional settings.

According to a 2025 report from Tastewise, over 70% of restaurant owners believe a well-planned menu directly impacts profitability. But who is responsible for menu planning in different environments? From the executive chef in a high-end restaurant to the head dietitian in a hospital, the answer varies significantly based on the specific context and goals of the food service operation.

According to a report by the National Restaurant Association, 70% of restaurant owners believe a well-planned menu directly impacts profitability. This statistic underscores that the primary aim of menu planning is to strategically organize food offerings to save money, minimize waste, and ensure the consistent delivery of nutritious, satisfying meals for any audience.

According to food service professionals, while a cyclic menu offers operational efficiencies, its repeated nature can lead to significant drawbacks, including customer boredom and a lack of adaptability. Understanding these disadvantages is crucial for any institution aiming to maintain high standards of dining satisfaction and operational effectiveness.